The Culinary Professional 2023

Jus Lié

Category:
Sauces, mother sauces

Equipment:
Stockpot, ladle, whisk, chinois

No. Servings:
16

Serving Size:
2 fl. oz. (60 mL)

Scale portions to

View measurement units by

Yield:
1 qt. (960 mL)

Ingredients

1 gal.

* brown veal or beef stock

1 oz.

arrowroot

4 fl. oz.

cold water

Method

Over high heat, reduce the stock by three-fourths until just 1 qt. (960 mL) remains. Skim the stock as scum rises to the surface during reducing.

Stir the arrowroot in water until it is well dissolved.

Add slurry to the reduced stock while stirring constantly with a whisk. Bring back to a boil. If additional thickening is necessary, add small amounts of slurry and bring back to a boil after each addition.

Remove from heat and strain through a chinois.

**Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.

Nutrition Information

Calories

188

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

312

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Jus Lié

Ingredients

Method